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Spinach and Cheese Fritters


Eat as a snack or as a starter with other fried tidbits. Serve as an appetizer with drinks, salad or other antipasti

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  • 1 (10-oz ) pkg frozen chopped spinach, cooked and drained
  • 8 oz ricotta
  • 1 lg egg, beaten
  • 1/2 cup parmigiano-reggiano
  • pinch of grated lemon zest
  • 1/4 tsp salt
  • freshly ground pepper
  • pinch of nutmeg
  • 1/2 cup plain dry bread crumbs
  • veg oil for frying


Servings 25


Step 1

squeeze spinach in a kitchen towel to extract excess liquid. finely chop it on a cutting board, set aside

In a bowl, whisk together the ricotta, egg cheese, lemon zest spiced add the spinach and mix well

In a shallow bowl add the bread crumbs. Scoop a heaping tbsp of the fritter mixture into the bread crumbs, slightly flatten then turning to coat other sides . Place on a rack set over a baking sheet, refridgerate for 30 minutes to allow to set up.

heat about 2 inches of oil in a heavy saucepan over medium high heat. Add half of the fitters and cook, turning them as needed until lightly browned on all sides about 4 minutes. Remove with a slotted spoon and drain on paper towels, repeat with remaining batter. Fritters can be fried up to 3 hours ahead of serving and set aside at room temp them reheated in a 350 oven before serving


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